Berry Goat Cheese Shortcake Ice Cream Sandwiches

Summertime desserts are the best kind of desserts, and the perfect touch for a warm, sunny day is shortcake. I remember the exact tins of yellow cake we used to buy at the grocery store to go with our strawberries and our Cool Whip. Here, I placed three spins on the traditional version by: 1) adding other raspberries to my strawbs, 2) adding strawberry paste and goat cheese to the biscuits, and 3) sandwiching some ice cream in the middle. The end result is gloriously sweet, fresh, and creamy, with just the right amount of salt and tang.

Berry Goat Cheese Shortcake Ice Cream Sandwiches
Makes 6 Biscuit Sandwiches

Fruit:
16 oz strawberries, hulled and quartered
6 oz raspberries
2 tsp confectioner’s sugar
1 tsp pure vanilla extract

Biscuits:
1 cup dehydrated strawberries
2 tsp water
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick unsalted butter, frozen
2 oz goat cheese, chilled
1 cup buttermilk, chilled
1 tsp pure vanilla extract

Assembly:
vanilla ice cream, for serving

Fruit: In a medium bowl, combine strawberries, raspberries, sugar, and vanilla. Refrigerate and allow to macerate for at least 30 minutes before using.

Biscuits:
Meanwhile, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Blend dehydrated strawberries with water until a paste forms, adding more water, if necessary, then set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter into little flakes, then add the butter, goat cheese, and strawberry paste to the dry ingredients. Using your hands, rub the ingredients together into a pink, fragrant, shaggy dough. Pour in buttermilk and vanilla, stirring until just combined. Use a 1/3 cup scoop to scoop biscuit dough onto prepared baking sheet. Bake biscuits for 10-12 minutes, rotating halfway through, until golden and poofy. Remove from baking sheet immediately and allow to cool.

Assembly: Slice each biscuit in half when ready to serve, then layer ice cream, berries, and juices between the biscuits halves. Serve immediately. Biscuits are best enjoyed the same day they are baked.

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